You guys, we are already at the halfway point! Week 6. Which means that there are only 6-ish weeks left! Agh!!! I have not even thought about the holidays (other than the cookies, of course) and really am not ready to have my brain go there yet. It isn’t even Halloween.
Have you noticed that “we”, (and by “we” I mean commercial America) seem to have skipped over my most favorite holiday of all, Thanksgiving? I was in Michael’s a few days ago and the Halloween stuff was almost completely gone, and replaced with all things red and green? I remember last year trying to buy some Thanksgiving decorations a few weeks before and coming out empty-handed. Isn’t it crazy how long the Christmas season has actually become? Which is ironic coming from me, right? Having been posting holiday cookies for the last six weeks. You know where I am coming from though, right? I want Thanksgiving back. I need to buy table decorations today if I want to grab some before they are covered in fake snow and red glitter.
These cookies are not the prettiest cookie – next time I would bake a fresh raspberry into the top for a pop of color, the raspberries didn’t look very good so I skipped them and was too lazy to go to another store. But, they are really good. You could use whatever kind of jam you like. Apricot, orange marmalade, blueberry. They are like a little tea cookie and are very ladylike. I think that these would be so cute at a little girl’s tea party. Or on a plate for Santa.
1 cup flour
1/4 cup almond meal
1/4 cup sugar
1/2 cup butter
1 egg yolk
1 teaspoon water
3 ounces cream cheese, room temperature
1/4 cup butter, room temperature
2 Tablespoons sugar
1/4 teaspoon orange zest
1 Tablespoon orange juice
1/4 cup almond meal
1/4 cup raspberry preserves
Pulse flour, almond meal, and sugar in a food processor. Add butter.
Pulse until it resembles peas.
Add egg yolk and 1 teaspoon water. Pulse until it just comes together. Turn out onto the counter and knead the dough until it comes together. Wrap in plastic wrap and chill for 30 minutes.
Meanwhile, make the filling. Cream together cream cheese, butter, and sugar until light and fluffy.
Add egg, orange zest, orange juice, and almond meal.
Spray a mini-muffin pan with cooking spray. Divide the dough into 24 balls. Press the dough into the bottom and up the sides. I have this handy little dough pusher-thing. I think that it came from Pampered Chef years and years ago, but it is perfect for the job. So are little fingers, this is a perfect kid job.
Spoon a 1/2 teaspoon preserves into each cup.
Cover with filling.
Bake in a preheated 325 degree oven for 25 minutes, or until the filling is set.
Cool in muffin pan for 5 minutes. Gently remove the cookies and cool on a wire rack. Sprinkle with powdered sugar.
This recipe came from BHG Christmas Cookies 2013.